How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Black Olive Tapenade?

You need 8 ingredients. The key ingredients include: 1 cup olive puree, 1/4 cup sliced, pitted Ligurian olives or another black olive, such as Taggiasche or Nicoise, 2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if saltpacked, finely chopped, and smashed with the flat side of a knife, Grated zest of 1 large orange, and more.

Is Black Olive Tapenade suitable as general?

Yes, Black Olive Tapenade falls under the General category and is a great choice for this type of meal.

How do I store leftover Black Olive Tapenade?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Olive Tapenade Recipe

Name: Black Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive puree; 1/4 cup sliced, pitted Ligurian olives or another black olive, such as Taggiasche or Nicoise; 2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if saltpacked, finely chopped, and smashed with the flat side of a knife; Grated zest of 1 large orange; Grated zest and fresh juice of 1 lemon; 1 tablespoon capers (preferably salt-packed), soaked for 15 minutes if saltpacked, rinsed, drained, and chopped; 2 tablespoons extra-virgin olive oil, plus more as needed; 1/4 cup thinly sliced fresh Italian parsley leaves

Black Olive Tapenade – a delicious recipe with olive puree, Ligurian olives, anchovy, orange, lemon, capers. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup olive puree
1/4 cup sliced, pitted Ligurian olives or another black olive, such as Taggiasche or Nicoise
2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if saltpacked, finely chopped, and smashed with the flat side of a knife
Grated zest of 1 large orange
Grated zest and fresh juice of 1 lemon
1 tablespoon capers (preferably salt-packed), soaked for 15 minutes if saltpacked, rinsed, drained, and chopped
2 tablespoons extra-virgin olive oil, plus more as needed
1/4 cup thinly sliced fresh Italian parsley leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
72 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Chocolate Macadamia Squares
Raw Flax Crackers
Corn Bread for Khrushchev
Ajnavi Sandesh

Black Olive Tapenade

How did you like this recipe?

Frequently Asked Questions